Here’s what the editors at the industry-watching website had to say:
Adair Kitchen

“ ‘Simple favorites morning noon night.’ So goes the tagline for this comfort-food emporium with a rustic yet refined feel.”

Backstreet Cafe

“In a house built in 1930, Backstreet Café has been around for three decades but keeps current with seasonal menus that are very much in vogue.”

Cove Cold Bar

“A ‘global menu of seafood and some land food, none of it cooked,’ says the simple but multivalent mission statement of this small restaurant that sits within the bigger restaurant Haven.”

Lucille’s:

“This eatery in a converted Mission-style home from 1923 proffers modern southern cuisine that pushes old favorites and regional standbys into a present that prioritizes attention to detail and flavors that pop.”

Uchi

“This home for contemporary Japanese cuisine mixes stylish, sophisticated sushi with imaginative items calling on all manners of cooking.”